Remove stems from mushrooms. Chop fine. Sauté 1/4 cup of chopped stems with the onions in the butter. (I use the rest of the chopped stems in a different cooking project later.) Remove from heat, and add all remaining ingredients, except 1/2 cup cheese. Stuff mixture into mushrooms. Place in greased casserole dish. Sprinkle mushrooms with remaining 1/2 cup cheese and parsley. Bake at 350º for 20-30 minutes or until hot and bubbly. Best served hot. Enjoy!

These look so good! Il am going to make these as an appetizer for our Christmas Eve dinner with the whole family. We all bring something and I was assigned apps this year, and these will fit nicely! Thanks to Chelsy for sharing, she seems like a really good cook.

It’s one of our favorite appetizers in our house. In the summer, I like to use the larger portobello mushrooms, and use them as a protein replacement, grilling them instead of baking. They are so good.

I will ask. Melanie and Anna Marie have the Instapots. I received one for Christmas but have only used it to make ham broth from our Christmas ham bone. Super easy and the broth looked beautiful. Ham/vegetable soup is on the menu for Sunday lunch.